Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

New Zealand Grass-fed Steak and Winter Pumpkin Panzanella Recipe

  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

This winter inspired pumpkin panzanella features New Zealand grass-fed steak and is a dish the whole family will love.

Tip: Always ensure your frying pan is hot before cooking a steak and allow the meat to sear well before turning over to cook the other side.

Ingredients:

For the pumpkin panzanella:

  • 1 2/3 lb crown pumpkin, peeled and cut into 1-inch cubes
  • 1 stalk sage leaves, picked
  • 1 onion, finely sliced
  • 4 slices ciabatta bread, cut into large cubes
  • Salt and pepper, to taste

For the beef:

  • 4 New Zealand grass-fed sirloin steaks, about 1 inch thick (Tip: Look for the Taste Pure Nature logo)
  • Olive oil
  • Salt and pepper, to taste

For the vinaigrette:

  • 1 ½ tablespoons red wine vinegar
  • ½ tablespoon lemon juice
  • ¼ cup olive oil
  • Salt and pepper, to taste

To serve:

  • Steamed green vegetables or baby spinach leaves

Directions:

For the pumpkin panzanella:

  • 1. Preheat the oven to 400°F.
  • 2. Line a shallow roasting dish with baking paper.
  • 3. Place the pumpkin and sage leaves in a bowl, toss with oil and season with salt and pepper. Pour into the roasting dish in a single layer.
  • 4. Place in the oven and roast for 30 minutes or until tender.
  • 5. While the pumpkin and sage leaves roast, add oil into a frying pan and cook the onion over a very low heat until soft.
  • 6. Add the bread to the frying pan and stir frequently, until the onion and bread are golden.
  • 7. Remove the pumpkin and sage leaves from the oven and add the fried onion and bread. Return to the oven for 5-10 minutes, until bread is crisp.

For the beef:

  • 8. Wipe out the frying pan with a paper towel, then heat over a high heat.
  • 9. Rub sirloin steaks with oil, if necessary, and season with black pepper. Place in the hot frying pan and cook for 3 minutes per side for medium-rare steak.
  • 10. Remove from the frying pan, season with salt, cover and leave to rest.

For the vinaigrette:

  • 11. In a small bowl, whisk together the vinegar and lemon juice. Add olive oil and season with salt and pepper.

To serve:

  • 12. Place each steak on a warmed plate. Spoon pumpkin panzanella alongside the steamed green vegetables and drizzle with the red wine vinaigrette.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies